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The Farm Sustainability Dashboard has been designed to improve industry best practice and meet evolving community expectations. It has been created for business owners and is appropriate for farms of all sizes.

Poached Egg and Green Vegetable Pasta

Poached Egg and Green Vegetable Pasta

PoachedEggSpinachPasta2

Ingredients

  • 8 Eggs (soft poached)
  • 400g Pasta (short)
  • 1 tbsp Olive oil
  • 2 tsp Low fat margarine
  • 100 g Baby spinach (washed)
  • 1 bunch Asparagus (cut into bite size pieces)
  • 1 cup Peas (from frozen is fine)
  • 1/3 cup Parmesan cheese (grated)

Method

  1. Boil pasta until al-dente. Heat olive oil and margarine in a fry pan then add asparagus, peas and spinach and sauté till spinach is wilted and asparagus and peas are semi soft.
  2. With a slotted spoon lift pasta from cooking pot and into fry pan. Sprinkle with parmesan, stir and serve in a bowl, top with soft freshly poached egg.

Notes

Break the egg yolk and stir in the pasta while still hot for a wonderful creamy pasta dish

Nutritional Information

  • Serving size 311g
  • Energy 2670kJ 638kcal
  • Protein 35.5g
  • Total fat 22.9g
  • Saturated fat 6.7g
  • Carbs (total) 69g
  • Carbs (sugar) 4.1g
  • Sodium 458mg
  • Fibre 6g

All nutrition values are per serve.